Pork Tenderloin With Bourbon Sauce

Pork tenderloin with sauce
Iain Bagwell/ Photolibrary/Getty Images
Prep: 4 hrs 20 mins
Cook: 25 mins
Total: 4 hrs 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
444 Calories
18g Fat
18g Carbs
45g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 444
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 18%
Cholesterol 126mg 42%
Sodium 858mg 37%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Protein 45g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The lightly spiced mustard and Bourbon sauce liven up a pork tenderloin nicely. The pork is marinated for 4 hours or overnight, so plan to start the recipe early. While this recipe takes time to marinate it's very easy to assemble and the actual cook time is relatively short. A little pre-planning will make for one tasty dinner. This recipe would be ideal for a dinner party where you want to get the lion's share of the meal prep done before your guests even arrive. This also helps save on some of the cleanup.  

A tenderloin is a cut of meat that runs along the animal's spine. As this muscle is generally used only for posture it's considered one of the tenderest cuts of meat. Pork tenderloin is a tasty and cost-saving alternative to beef tenderloin without losing any of the tenderness. 

Crusted and fried, pork tenderloin medallions make delicious sandwiches, and it's elegant enough for a special meal.

Real Kentucky bourbon is used in the creation of the sauce. While this sauce does use alcohol, most of it is burned off in the cooking process leaving the flavor behind. You will not feel any effects of the alcohol used in the creation of bourbon sauce. 


  • 1/4 cup Kentucky bourbon
  • 1/4 cup light soy sauce
  • 1/4 cup brown sugar (packed)
  • 2 large cloves garlic (chopped)
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon ginger powder (or 1 teaspoon finely minced fresh ginger)
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup vegetable oil
  • 1 dash hot sauce
  • 2 pork tenderloins (about 1 1/2 to 2 pounds)

Steps to Make It

  1. In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.

  2. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.

  3. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.

  4. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

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